Go ahead and prepare these ranch eggs over grilled chicken breast. This breakfast is a delight for a festive and craving morning. This recipe is an ideal option to treat and pamper yourself in a delicious way.
2 boxes Del Fuerte® Seasoned Ground Tomatoes, 210 grams each
2 cloves garlic, without shell, for the sauce
2 serrano chiles, without tail, for the sauce
1 cup chicken broth , for the sauce
1/4 bunches cilantro, only the leaves, for the sauce
2 tablespoons vegetable oil , for the sauce
salt , for the sauce
pepper , for the sauce
2 chicken breasts, milanese, 200 to 250 g each, for grilling
3 tablespoons vegetable oil , for the eggs
4 eggs
salt , for the eggs
pepper , for the eggs
1/4 cups queso fresco, crumbled, for accompaniment
1/4 cups avocado, sliced, for accompaniment
cilantro, leaves, for accompaniment
Preparation
30 mins
25 mins
Low
For the sauce: Blend the containers of Del Fuerte® Seasoned Crushed Tomatoes with the garlic cloves, serrano peppers, chicken broth, and cilantro until completely integrated.
Pour the sauce into a pot with hot vegetable oil, season with salt and pepper, cook for 5 minutes, and keep warm until use.
For the chicken breast: Grill the breast with salt and pepper in a hot grill pan, on both sides over medium heat. Remove from heat and keep warm until use.
For the eggs: Heat vegetable oil over medium heat in a non-stick skillet, once hot reduce the flame, crack an egg into a small bowl and then slowly pour it into the skillet; repeat with the second egg, this will help keep the shape of the egg better. Fry until the white is cooked perfectly, but allow the yolk to remain creamy. Season with a little salt and pepper just before removing from the skillet.
Serve immediately! Place the grilled chicken breast on a flat plate, top with the eggs, and drizzle with the tomato sauce. Accompany with fresh cheese, avocado, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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